6 servingsPrep Time
4 cups: Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon: butter, melted
: Vegetable cooking spray
3 medium: green or red peppers, cut in half lengthwise and seeded
1 (10.75 ounce) can: Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup: sour cream
1 teaspoon: onion powder
1 (10 ounce) package: frozen chopped spinach, thawed and drained
1/4 cup: grated Parmesan cheese
6 tablespoons: shredded mozzarella cheese
Heat the oven to 350 degrees F. Stir 1/2 cup stuffing and butter in a small bowl and reserve.
Spray an 11x8x2-inch baking dish with the cooking spray. Arrange the pepper halves, cut-side up, in the baking dish.
Stir the soup, sour cream, onion powder, spinach and Parmesan cheese in a large bowl. Add the remaining stuffing and mix lightly. Spoon about 1/2 cup spinach mixture into each pepper half. Sprinkle with the reserved stuffing mixture.
Bake at 350 degrees F. for 30 minutes or until the spinach mixture is hot and bubbling. Top each with 1 tablespoon mozzarella cheese.
Bake for 5 minutes or until the cheese is melted.
Calories: 309 kcal
Carbohydrates: 39.2 g
Cholesterol: 23 mg
Fat: 12.6 g
Fiber: 5.9 g
Protein: 10.7 g
Sodium: 1046 mg